Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. As an option, stir in 1 cup drained pineapple chunks during the last hour of cooking for a delicious fruity flavor.

Bring 2 quarts (2 L) water to a boil in a large pan over high heat. Add the beans and boil for 2 minutes. Water should cover the beans by at least 2 inches (5 cm); add more if necessary. Turn off the heat and let the beans soak for 1 hour. Add the peeled onion and 1 teaspoon (5 ml) salt, and bring to a boil again. Reduce the heat to low and simmer partially covered for 1 to 2 hours, until the beans are tender. The water should always cover the beans. Add more water if necessary. Drain the beans, reserving the liquid, and pick out and discard the onion. Add more water to the cooking liquid, if necessary, to make 2 quarts (2 L). In a deep bowl mix the molasses, 1/2 cup ( 125 ml) of the brown sugar, the mustard, 1 tablespoon (15 ml) salt, and pepper, the beans and the reserved cooking liquid and stir gently to thoroughly combine all the ingredients. Place the clove studded onions in the bottom of a 4 to 5 quart (4-5 L) oven-proof baking dish and pour the bean mixture over them. Score the salt pork by cutting diagonal, crisscrossing slits about 1/2 inch (1 cm) deep through the fatty side. Push the salt pork into the beans. Cover the pot tightly and bake in the middle of a 200F (90C) oven for 7 hours. Then remove the lid and sprinkle the remaining 1/4 cup (60 ml) brown sugar evenly over the top and bake uncovered for an additional hour.